Ciabatta is a savory Italian bread characterized by the high hydration of the dough, a thin crust, and a large alveolation due to water in the dough. To prepare Ciabatta, I've chosen a direct method (1-dough method) with a 24 hours long fermentation in the fridge to make the bread more tasty and digestible once baked.
Servings: Kg baked Ciabatta
- Stand Mixer
- Bread Lame
- 1 Kg Bread Flour
- 750 gr Water
- 20 gr Salt dissolved in 50gr of water
- 3 gr Fresh Yeast
- Pour the flour and yeast into the bowl of a stand mixer. Add the first half of water and let the dough hydrate properly.
- Continue pouring the water in small doses, keeping a medium speed and taking care to wait that the previous one has been correctly absorbed.
- Dissolve the salt in the water listed in the recipe and add it to the dough.
- Once the dough is ready, pour it into a bowl lightly greased with oil, cover with plastic wrap and let it rise at room temperature for 1 hour and then place it in the fridge for 24 hours at +4°C (39°F).
- The next day, take the dough out of the fridge, transfer it onto a generously floured table and divide it into the desired portions (I recommend making 500-700gr pieces).
- Lightly grease the surface of the loaves and let them rise at 30°C (86°F) for about 2 hours.
- When the loaves are properly proofed, turn them out onto the baking tray and bake at 220°C (428°F) for 30minutes, creating some steam in the oven with a small pot of water at the bottom.
- 10 minutes before taking them out of the oven, slightly open the oven door to allow steam to escape and the bread to dry.
- Once cooked, take the Ciabatta out of the oven, place it on its side and let it cool before serving.
Sodium: 59mg | Calcium: 173mg | Sugar: 5g | Fiber: 27g | Potassium: 1156mg | Calories: 3658kcal | Saturated Fat: 2g | Fat: 10g | Protein: 104g | Carbohydrates: 767g | Iron: 47mg